Maintenance | Serves 4 to 6 Prep time: 30 minutes | Total time: 40 minutes Ingredients 1 1/2 cups peeled, coarsely chopped ripe pear1 cup coarsely chopped shallots4 tablespoons olive oilSea saltFreshly ground black pepper (optional)4 cups coarsely chopped celery1 tablespoon minced fresh thyme leaves3 cups low-sodium vegetable broth3 cups water For the Garnish (optional): 1/2 cup olive oil4 medium shallots, thinly sliced Directions For the Soup: In a large pot, combine the pear, shallots, olive oil, and a generous pinch of sea salt (and a grind of black pepper, if desired). Cook, stirring occasionally, until tender, about 5 minutes. Add the celery and thyme, season with another generous pinch of salt, and cook until most of the liquid has evaporated and the celery has just started to soften, about 12 minutes. Add the broth and water, raise the heat to high, and bring to a boil. Reduce the heat to medium and simmer until the celery is tender, about 10 minutes. Using a blender, purée the soup in batches until smooth. Return the soup to the stove to reheat. Season to taste, and serve with the crispy shallots. For the garnish (optional): Heat the olive oil in a small skillet or wide saucepan until shimmering. Add half of the shallots and fry until golden. Remove to a plate lined with paper towels, season with salt, and repeat with the remaining shallots.